Cheesy Lentil Bolognese Casserole + Celebrating 9 years!!

Oh She Glows just celebrated her 9th birthday! Can you believe it? (I know, I know, where is the cake? I didn’t plan this very well, did I? I promise you today’s recipe is a keeper even if it’s not covered in frosting. Do you think cheese-covered will do the trick?!)

Many moons ago, in October 2008, Eric looked at me and said, “Ange, you need a hobby!” I was hunched in front of my computer poring over research. We’d just returned from our honeymoon, and I was already stressed out over all the catch-up work that was waiting for me at home.

At the time, I was a master’s student wrapping up my thesis, and also working full-time as a researcher. To say I was feeling burned out is an understatement. I definitely hadn’t been making time for fun. When Eric asked me what hobbies I had, I honestly couldn’t think of anything outside my daily gym sessions. “I’m not sure if working out counts….” he’d say. My only downtime was a weekly night out at a local bar—hardly restorative, though it did feel that way briefly! So I took Eric’s advice (a rare occurrence, he says), and that same week hit publish on my very first Oh She Glows blog post!

This blog became a place for me to have fun, explore, write my heart out, try new things, and just get out of “research mode” for a bit. Still, I expected that I would blog for a couple weeks and grow tired of it, but I tapped into something that had been hiding deep below the surface for many, many years…my creativity! OH, HELLO. I couldn’t recall the last time I had really allowed my creative self to flourish. Once I’d awoken the creative beast inside, there was no stopping me. (Eric, did you have any idea what you’d be getting yourself into?!)

Soon it became clear that this unsuspecting hobby had grown into a full-fledged passion. I found the courage to write about my journey with disordered eating and how I was working on a positive relationship with food. By practicing every day, I taught myself how to cook and photograph my food (so I could inspire you to make it too!), and eventually became confident enough to experiment with my own recipes. Nine years later, one of my favourite things to do is cook and try new things in the kitchen. I always joke that I rarely follow my own recipes because I have too much fun playing around with them, and so they’ll often turn out differently each time. To me, that’s when it gets really fun! That said, there are some recipes I like to follow to a T…like my favourite cookies. I take my treats very seriously. Bahaha.

So, thanks Eric, for seeing all those years ago that I needed to give myself some time for creativity. I can’t imagine my life without this space, and all of you. The connections and friendships I’ve made through Oh She Glows have been the happiest surprise of all.

Last week, I had the pleasure of attending Taste Canada’s annual Awards Gala, where I was honoured to receive two gold awards for food writing (one for Health and Special Diets Cookbook of the year for my latest cookbook, Oh She Glows Every Day, and a second recognizing Oh She Glows as best Health and Special Diets Food Blog 2017). Thinking back over the past 9 years, it all feels surreal. I had so many inspiring conversations and left that evening even more grateful for this community and what I do.

Thank you for coming on this journey with me. Here’s to discovering new hobbies, chasing dreams, and, hopefully, another 9 years!!

4.8 from 14 reviews

Cheesy Lentil Bolognese Casserole

Vegan, soy-free

By Angela Liddon

Our family is in love with this cheesy, creamy, and hearty casserole! Traditional bolognese is made with a meat-based sauce, but my version uses lentils and mushrooms for a high fibre, immune-boosting twist. It’s great served with a simple salad of marinated greens (for a quick homemade dressing, try my Shake-and-Go Balsamic Vinaigrette from Oh She Glows Every Day), sautéed kale, or my Crowd-Pleasing Vegan Caesar Salad and some crusty fresh bread. Divine! Here are some time-saving tips: if you’re looking for a head-start on meal prep, the cheese sauce can be made a couple days in advance and refrigerated in an airtight container. You can also prepare the entire casserole in advance: simply follow the recipe through step #9 (stop before baking!), wrap it up, refrigerate, and then cook as-is one to two days later as directed in step #10. Imagine coming home to this casserole ready to bake at the end of a long day! Nothing is better. This recipe is adapted from my Fusilli Lentil-Mushroom Bolognese in Oh She Glows Every Day.

Directions:

Oil a very large casserole dish (approx. 10" x 14") and set aside. Preheat the oven to 400°F (200°C).

Prepare the cheese sauce. While the potatoes and carrots simmer for the cheese sauce, start on steps 3 and 4.

Bring a large pot of water to a boil and cook the pasta according to package instructions. Be sure not to overcook it. Drain and set aside.

Meanwhile, in a large dutch oven or pot (about 5 quarts), add the oil, onion, and garlic. Stir and add a pinch of salt. Sauté over medium heat for about 3 to 5 minutes, until the onion is softened and translucent.

Stir in the mushrooms, oregano, basil, and thyme, and cook for another 7 to 9 minutes over medium-high heat until the water cooks off.

Add the marinara sauce, drained lentils, and tahini. Stir until combined. Now add the cooked pasta and continue stirring until it’s coated in the lentil-veggie mixture.

Taste and season with salt, pepper, and red pepper flakes (if using). Stir in the kale, if desired. Turn off the heat.

Spoon all of the pasta mixture into the prepared casserole dish and spread it out evenly.

Pour the cheese sauce over top and spread it out with the back of a spoon until it covers the entire surface. Garnish with paprika (it adds a beautiful pop of red), more herbs, and black pepper, if desired.

Bake the casserole uncovered for 15 to 20 minutes, until heated through. (If you’re baking the casserole straight from the fridge, bake it for 25 to 30 minutes as it’ll take longer to heat up). Serve immediately with a generous sprinkle of Cashew-Garlic Parmesan on top of each portion. Leftovers can be refrigerated in an airtight container for up to 5 days. The leftovers are just as delicious chilled!

Tips:

* If your sliced mushrooms are on the thicker side, dice them up before adding to the pot—they’ll cook faster. The same is true if you’re using whole mushrooms: the smaller you slice them the quicker they’ll cook. If you are a big mushroom fan like I am, you may want to consider doubling the amount listed above.

** If using fresh herbs, measure 2 teaspoons (10 g) of each.

*** If the casserole is going to sit in the fridge for a couple days before you cook it, feel free to stir in an extra 1/2 (125 mL) to 3/4 cup (180 mL) of marinara sauce. This isn’t absolutely necessary, but helps counteract any moisture loss while sitting in the fridge.

Make it gluten-free: use gluten-free pasta and cook as directed.

Make it kid-friendly: process the mushrooms in a food processor until minced. The mushrooms will be virtually undetectable, but your meal will still retain their immune boosting benefits!

wow, congrats! There’s something unique about your blog, for some reason I always know every recipe will turn out great if I try it. You keep taste and convenience in mind and it really shows in your pictures and the finished results when I try some recipes out at home. Plus your cookbooks are super easy to read and relate-able with the cute little stories…Thanks for sharing with the world! <3

You don’t know how happy that makes me…I feel like my purpose is being accomplished. Thank YOU, Kate! Please let me know how the casserole goes if you try it out. I might make it yet again tonight for company. I want to serve it with my crowd-pleasing caesar salad and garlic bread at some point too when I have a bit more time…mmmmmmm.

Congratulations Angela! I’ve been following your blog for years now and reading your blog posts always make me so happy! Thank you so much for that. Love your recipes too (obviously) and they have really helped me reduce meat and dairy in my diet. I wish you and your family all the best in the future and hope that you will keep on writing. ❤️

Has it really been 9 years?! That would mean I’ve been reading for, um, 7…wow! I think I need a moment to process this. lol Obviously, I just adore all that you’ve created over the years. You’ve been a huge source of inspiration for me, and I still turn to your first cookbook for when I need a crowd-pleasing dish, especially when I’m cooking for picky eaters. Big congrats to you, Angela, and cheers to the next 9 wonderful years! xo

Wow, congrats on 9 years! I actually met my husband in October 2008 so I can totally remember that month lol :) It feels like yesterday and like a lifetime ago. Since we are of the same age, and I’ve been following your blog for years, I can also relate to all the ups, downs and accompanying life lessons learned over the years (esp since becoming a mom). Thank you so much for sharing and for being you. Your journey has inspired me so much! Aside from your ah-mazing recipes I feel so inspired by your stamina, honesty and zest for life. Your ‘I Quit’ blog post is one I still re read often <3 Keep rocking!

LOL…I just read this to Eric and said Monique met you in October 2008!! He was so confused. And then I realized you said you met your husband, lol. I need more coffee!!
Sounds like Oct 2008 was a pretty lucky month for us. Thank you so much for your kind words…it means so much to me!

As your (VERY lucky🤗,) recipe tester, I have the fun of seeing my daycare moms swoon over your cookies, brownies and other recipes at pick-up time, and watching as they struggle to get a few bites before their children snag the test item to gobble up themselves :) We all fell in love with this incredibly creamy and flavourful pasta, and it was particularly amusing to see the kids fighting for another bite! I expect it with cookies…but with pasta?!

Warmest congratulations on 9 years of great success with your blog and your well deserved awards from Taste Canada! Perhaps even more importantly, congratulations on following your heart and dreams and on sharing them…that takes courage and dedication and you have my sincere thanks. You know what Oh She Glows has meant to me!

Thanks for your congrats!! I don’t know what I’d do without you Nicole…I’m so grateful you are on our team! Your feedback is so crucial to the recipe development process.
PS- It’s so funny to picture toddlers fighting over this recipe. ;)

Hi Ange!
What a wonderful nine years it has been. Yes, I have been with you 8-9 years.
Your blog has kept me on the best eating way of life. I have used many of your recipes and love them.
Yea to hubs for suggesting the hobby!
Love to you~
Lynn

Congrats on 9 years of blogging amazing recipes!!! I’ve tried mostly all of them and have loved every single one. I always recommend people starting out veggie to go to you. I have both of your cookbooks, and they are absolutely the most used of them all. Thank you so much for your time and effort, Angela!

Congrats Angela, and thanks for hlping m pursu my vegan way of eating! i must say a lot of my collagues and friends now know i don’t eat only salads, and the YES vegan can be delicious! i had to provide the links to some of your recipes so many times! so in a way you contribute a lot to less animals being eaten so thank you !

i have a question though . what marinara sauce are you referring to? is it yours that you want us to make more chunky or is it a commercial one? the ones i bought in another life were not really that good…any recommendation on a brand? thanks!

Congratulations on so many delicious years! Your two cookbooks are on my coffee table in eyesight as I write this – both equally fantastic! My fiancé and I just had an eerily similar conversation about the whole needing a hobby thing. As an avid baker, he gifted me a domain name last year for Christmas and I have hardly touched it. It is my goal to get that blog started!! Looking forward to following you for years to come, xx

Thanks for your congrats Jessica, and support for my cookbooks. What a sweet gesture for your fiancé to buy you that domain! I always say the hardest part is starting for any new project or hobby. Good luck!

Hey Annie, I haven’t tried freezing this yet unfortunately. But if I did try it I would freeze it before baking, making sure to thaw it overnight in the fridge. I would also probably add a bit more marinara sauce (3/4-1 cup?) just to make sure the freezing part didn’t dry it out. If you try it out would you share how it goes? :)

Hey Dianne, Oh good timing on this freezer question as my recipe tester Nicole just left some freezer feedback of her own (and I contributed my two cents earlier, as well). I hope this helps and thank you so much for following along for so long. :)

Wait. How can this be?! Where does the time go? I remember one of your first posts. It was Halloween themed with Sketchie and he had the spooky eyes from the camera flash–ha ha ha!! Needless to say, I’ve been a huge fan from the beginning. Congrats on all of your success. You (& Eric) deserve it!!

Hi! Angela asked me to pop in and share the experience I had with freezing the Cheesy Lentil-Bolognese Casserole.

After preparing and baking the casserole, I froze individual portions in medium freezer bags, including a sprinkling of irresistable Cashew-Garlic Parmesan, with all extra air pressed out of the bag. Several days later, I thawed a portion in the microwave for a few minutes and the result? Perfection! The dish had the same wonderful flavour and texture as when I served it fresh.

Full disclosure? I had frozen the portions for a friend but the day got away from me and I was rooting through the freezer for a quick meal…I couldn’t resist heating and eating just one more serving of this dish for myself! I’m an awful friend, right?!😂😂

Congratulations on 9 years! What a wonderful, beautiful and delicious help to so many of us your hobby has been. You are probably the only recipe provider that I trust that the recipe will always be easy to follow and will taste amazing! I’ve made dozens of your recipes and every one of them has been delicious and makes me feel healthier for having eaten it.

I hope this blog continues to be something you love to do because so many of us love that you do it!

Thank you Jennifer, I appreciate your support so much. I put tons of effort into testing them and writing (what I hope will be) clear and precise instructions, so it means a lot to me that you trust them so much.

Congratulations on 9 wonderful years! When my best friend told me several years ago about trying out this blog “Oh She Glows” for inspiration as a new vegan, little did she know that it became a regular addiction for me checking out and trying so many of your recipes! I was wondering where your FAQ page on your site was and if you would be bringing it again. Wanted to see what food processor you used and recommended and any other kitchen tools you used/recommended. Many thanks Petrucia

Aww haha that’s so sweet! Well, I’m honoured it became a regular addiction for you. Thank you Petrucia!
My FAQ page is at the top header, but it’s easy to miss right now with the current menu: http://ohsheglows.com/faqs/
I am not sure why, but my Amazon store with product recommendations isn’t working. I’ll have to make a note to look into this! So sorry.
As for my processor, I don’t recommend the one I currently use as I’ve recently had some issues with it (broken parts). It’s a Cuisinart 14-cup. If you have any other questions, I’m happy to help!

Made this recipe tonight for dinner. The lentil bolognese itself was delicious! Ground the mushrooms up for the kiddos as recommended in the notes, and my usually suspicious children downed the lentils and mushrooms happily. Big win! I loved the cheese sauce as well. My dairy-eating husband thought it was nice but for me, it was the closest thing to queso I’ve had in years and I wanted to take a bath in it! I didn’t end up topping the casserole w/the cheese, though. I made a little sample bowl before baking to see if I liked them together and I felt like the bolognese overpowered the cheese and the cheese didn’t add much to the bolognese. So…sorry! I agree to disagree. But I’m delighted that we had an excellent pasta dinner tonight and will have a fantastic cheese sauce for topping broccoli tomorrow night.

Hey Marta, That’s so great that the bolognese was such a hit (and that you took advantage of the mushroom grinding tip..works like a charm!!) Funny you prefer it without the cheese sauce…that was my fave part of the casserole (the bites of pasta topped with a nice thick layer of cheese sauce), but I love your idea of serving it with broccoli too. It’s amazing!

Angela, congrats on a fantastic 9 years (and more to come I hope)! I am so thankful for your blog as it has transformed the way I eat tremendously and turned this lazy boxed-dinner vegetarian into a full-blown whole foods plant based babe. I cannot tell you how grateful I am for OSG! Your Fusilli Lentil-Mushroom Bolognese is one of my favorite recipes (lentils, mushrooms, AND pasta? yes please!), and I can’t wait to make this.
Congrats again and thank you so much! :D

Congrats on 9yrs!!! Your blog and recipes are truly inspiring to me and my family.
I made the lentil bolognese almost immediately when it came out and mum husband and I loved it! Mum kids on the other hand are fussy farts and turned their nose up at it (I think they’re nuts), which means we end up with a large amount of leftovers.
Do you know if it freezes well?

I made this tonight! I really enjoyed it. It had a good flavor. Not sure really why it needed to be baked though, it seemed the same before that. I didn’t add the vegan Parmesan because I don’t have a food processor, but I would if I could!

Wow – 9 years! I just passed a big ohsheglows cooking milestone myself this past week. When your second cookbook came out, I set myself a challenge of finishing every recipe in the first cookbook before I bought it for myself. I have so many cookbooks where I gravitate to 2-5 favourite recipes then stop exploring the book. I felt that I should try to make everything to justify adding another book to the shelf.

Between law school and busy summer jobs and interruptions to focus on some other books, I FINALLY finished that challenge last week, completing everything down to the vegan mayo and other “homemade staples”. I loved discovering some of the recipes that I didn’t originally gravitate too but that ended up being delicious. My last recipe was the vegan chocolate cake, and I hosted a big potluck with friends to celebrate where we all made recipes from your blog and both cookbooks:) I have now ordered the second cookbook from the small, independent bookstore in my parent’s town (love to support them:) ).

The whole thing was a lot of fun – keep making awesome recipes:) I’ve really enjoyed this blog since discovering it through a friend on my track team almost 7 years ago!

Wow, Tamara…that’s so great to hear that you cooked every single recipe in the first book!! And it’s so cool to hear that you hosted a big potluck at the end. I’m so honoured!
Thank you so much for all your support, and I hope you love cooking through the second book just as much.

My boyfriend and I really liked the recipe! I minced the mushrooms because I am not so fond of them and my boyfriend (nor I myself) detected them.
I did have trouble not eating all the cheese sauce before it was time to put it on.
Maybe I should make a double batch of it next time.

Wow, 9 years, congratulations. I LOVE all your recipes and of course have your books. I have given them as gifts as well and they have been well received and loved. I am going to try this recipe this weekend for a Grey Cup get together. See how the meat lovers like it!!! So good that you are following your dream, Angela. Keep up your amazing work as a wife, mother and recipe blogger and author:)

I’m so touched by your sweet words, Lynn! Thank you so much for your support and encouragement. I really appreciate it, and the fact that you’ve so generously gifted my books to loved ones in your life.

Every single recipe is on point. Made this ahead of time as another dish as the for post-Thanksgiving leftovers ran low. You are so thoughtful in your descriptions. Adding the extra marinara as it would be a couple days before it was able to cook. You’re amazing and you’ve made life as a vegan so delicious.

Scarlett, I can’t tell you how much this means to me to read! I spend so much time writing the recipes, so it’s really awesome that you’ve benefited so much from the tips. This tip in particular was actually suggested by my recipe tester Nicole! She’s great. :)

This recipe is de-li-cious!
Just had people over for dinner and we tripled the recipe and made your caesar salad with it for extra decadence. Dinner was a success and there is no leftover!!
I made your cheese sauce also for a potluck to go over a chili and let me tell you, it was a hit! I have made it also with extra potatoes, carrots and liquid for the same base ingredients to make the sauce go a longer way (read here, there is never enough cheese sauce!) and it still tastes so cheesy and good!
I keep telling people to go check your app and your blog. Your recipes are always on point and totally my jam. I hope you keep doing this work for a long time, it is appreciated and your food is making a lot of people happy!

Hey Sara, I can’t thank you enough for your kind words of encouragement! I’m so flattered, and grateful for your support!
Awesome to hear this recipe was such a hit too. I love to serve it with my Caesar salad too…such a great pairing!

Hey Christy, So happy you’re going to try it out! By “runny tahini” I just mean not to use the dry/hard stuff that’s often lurking at the bottom of the jar. If it’s a bit runny it’ll just mix into the sauce more evenly. Does this help at all? I hope you enjoy it!

SO proud of you Angela! I remember reading some of your first posts. Is it weird that I’m still sometimes randomly sad I can’t just order Glo Bars anymore? It’s been a while since we’ve seen each other, maybe since the blogger birthday party you had at your house in… 2011? 2012? Congrats on all your successes! I’m going to try this recipe out next week, maybe my husband won’t notice the mushrooms if I run them through the food processor first 😂

Oh Sarah, your note just made my day! It’s SO nice to hear from you and yes it’s been years! We need to fix that! haha.
Totally laughed at your husband and mushroom comment…not too long ago, I would’ve been doing that for Eric too. I finally wore him down with mushrooms though! I hope you guys love it if you try out the casserole.

Hey Michaela, I haven’t tried freezing it yet, but I do have some baked leftovers in my freezer which I plan on thawing in the fridge overnight and then reheating in a skillet with extra marinara sauce.

Angela, I’ve been reading since the beginning, and am so thrilled with the success that you (and Eric, and the kids!) have created for yourselves! My Dad decided two years ago to go vegan in the interest of his personal health, and OSG and your cookbooks were the first place I sent him. He made this casserole for Christmas Eve dinner this year, and even my meat-loving husband was still raving about it just yesterday! Thank you for all that you do; your light and positivity definitely “glow” through your work. Best wishes in the new year!

Aww Caitlin, thank you!! I can’t believe you’ve been reading since the beginning…that’s so cool! I really appreciate your support and kind words. :) And how fantastic to hear about your dad’s vegan journey too. Please send him my high fives! I’m so happy this casserole was such a hit. All the best to you and your family in 2018!

This is even better than mac’n cheese, as much as I love that stuff!! This is now my new go to dish. We loved it!!!! There is just something so filling and complete about this creation. I used zucchini (had no mushrooms) Prego traditional sauce and cooked my own lentils. What a great way to incorporate lentils in such a great dish, and pasta at that!

Hey Margaret, I’m so happy to hear how much you love this dish. I agree with you about it feeling so complete! Casseroles can be so great for that. I popped some leftovers into the freezer last week, so I’m eager to see how it thaws and reheats.

Hey Mindy, I’m so glad to hear you’re loving the recipes so far! Thank you for the cookbook and blog support. :)
And great to hear this recipe was a winner!! I find it wins over the picky eaters more often than not.

Really excited to make this one. I love to think of excuses to make the all-purpose cheese–its incredible! Happy anniversary–I’ve been following your blog for at least 7 years now. I have both of your cookbooks and make your recipes constantly. Thanks for all you do!